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Monday, February 10, 2014

Baby Back Ribs!!! Just about the most popular most requested BBQed item you could offer your guests. Slow smoked (4-6 hours), low temperature (about 225, never more than 250) allows all that pork fat to render out, flavoring the remaining meat, leaving nothing but juicy tender flavorful meat just screaming to be gnawed off the bone!

OK, I am going to assume you know how to smoke ribs. If you do not, might I suggest you read over a past post of mine... Smoked on a Weber Kettle Grill, Citrus Honey garlic Ribs. I go into great detail with LOTS of photos, instructions and tips on smoking on the most popular grill sold in America. Weber Kettles are cheap (under $100) and easy to cook on. Bottom line, You can get great tasting competition/restaurant quality smoked meat on a simple inexpensive grill. Take a look at that post and know that YOU CAN DO THIS!

This particular recipe features two of my favorite flavorings... Sweet Pineapple glaze over a HOT Heated Jamaican Jerk Spice Rub!

Sweet Heat Pork Rib Meat... What on Earth could be better???

OK... Here's what I did...

Chunky Pineapple Glazed Jerk Dry Rubbed Baby Back RIBS

Ingredients

For theDry Rub...

4 TBSGround Coriander

4 TBSGround Ginger

2 TBSOnion powder

2 TBSGarlic Powder

2 TBSSea Salt

2 TBSCayenne pepper

2 TBSFresh ground Black pepper

2 tspThyme

2 tsp Cinnamon

2 tspAllspice

2 tsp Ground Cloves

Or find a Commercial Brand Jerk Rub you like

Add 1/4 Cup Brown sugar to the mix (or to the commercial rub, either one needs a sweetner)

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites... Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

FBR

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Email: Contact@eRecipeCards.com

About Me

Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!